Foodmill, preferably with set up with a medium die
Fine Strainer
Non-reactive sauce pot, such as stainless steel
Whisk
Ingredients
6lbsFresh grapes
Instructions
Harvest
Cut the clusters of grapes off the vine using a good scissors. You can leave the fruit on the racemes (stems) but it's slightly harder to juice.
Extract the Juice Cold
Mash the grapes with a potato masher. Stir the mixture from bottom to top, then mash again.
Strain
Strain the juice through cheesecloth, squeezing out the juice. The pulp that's left over can be used to make homemade vinegar. If you use wild grapes allow the juice to rest overnight so the tartaric acid settles to the bottom.
Without disturbing the liquid too much, pour off the juice from the top and reserve, discarding the sediment at the bottom of the jar.
Measure the juice to see how much there is so you have a benchmark for reducing by 70% in volume. You should have at least 5 cups.
Reduce
Return the juice to the cleaned pot, simmer on medium-high until reduced by 70% and the mixture coats the back of a spoon.
Transfer the reduction to a mason jar, label, date and refrigerate. The reduction will last for a few months under refrigeration, wipe the jar's lid with vinegar occasionally to ward off mold.
You can also process the jars in a water bath, 10 minutes for pints as for regular pickles. Use the sauce anywhere you would use pomegranate molasses.
Notes
Save the scrap from juicing the grapes to make my homemade fruit scrape vinegar.